Miso-Sesame Pesto

In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan. The resulting sauce is deeply savory and downright irresistible. Stir it into soba or rice noodles, swirl into noodle soups, add to stir-fries, drizzle onto hot dogs, or use as a condiment for grilled chicken thighs for an instant, rich umami boost

Ingredients

1/3 cup unsalted dry-roasted peanuts

3 medium garlic cloves

3 ounces fresh basil, large stems removed (2 packed cups)

1/4 cup canola oil

2 tablespoons toasted sesame oil

2 tablespoons white miso

1 tablespoon rice vinegar

2 teaspoons fish sauce

1/2 teaspoon crushed red pepper

Nutritional Information

Calories 93

Fat 9.1g

Satfat 1g

Monofat 5g

Polyfat 2.8g

Protein 2g

Carbohydrate 2g

Fiber 1g

Cholesterol 0.0mg

Iron 1mg

Sodium 169mg

Calcium 17mg

Sugars 1g

Est. added sugars g

Calories 93

Fat 9.1g

Satfat 1g

Monofat 5g

Polyfat 2.8g

Protein 2g

Carbohydrate 2g

Fiber 1g

Cholesterol 0.0mg

Iron 1mg

Sodium 169mg

Calcium 17mg

Sugars 1g

Est. added sugars g

How to Make It

Pulse peanuts and garlic in a food processor until finely chopped, 4 to 5 times. Add basil; pulse until finely chopped, 4 to 5 times. Add oils, miso, vinegar, fish sauce, and red pepper; process until almost smooth. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.